Yogurt Panna Cotta with Fresh Raspberry Sauce

This panna cotta with fresh raspberry sauce tastes like heaven in a spoon. 

 

Panna cotta means "cooked cream" in Italian. It is an easy and elegant make-ahead dessert. Basic panna cotta consists of cream, sugar, and gelatin, and sometimes vanilla. This recipe also includes yogurt and Grand Marnier liqueur. 

It's hard to describe what panna cotta is like or can be compared to. Some say it's like flan or pudding, but there are no eggs, just cream, sugar, and flavoring. You could compare it to berries and whipped cream, except the cream is thickened with a bit of gelatin. 

Regardless, it's so delicious and makes a stunning presentation. 

Panna cotta is the perfect dessert at the end of a multi-course dinner. It is light and refreshing, heavy cream notwithstanding. I served it after a dinner party with a very eclectic menu of two appetizers (seasoned cashews and caprese salad skewers), a salad with oranges, olives, endive, shallots, radicchio, and arugula salad with a cider and Dijon dressing, and pork pozole verde with all of the garnishes. 

This panna cotta was the perfect ending. No matter how full my guests were, everyone devoured every last bit. 

Ingredients:

Unflavored gelatin: it usually comes in powdered form in a box with envelopes in the grocery store. It's also available in sheet form, but usually only from restaurant supply places. Be sure to bloom the gelatin before adding it to the heated cream. 

Heavy cream

Plain whole milk yogurt: It adds a wonderful tang to the dessert, plus, you get all of the benefits from natural yogurt because it is not heated. 

Vanilla bean paste

Sugar

Grand Marnier liqueur: For a little sophistication. 

This panna cotta is extra easy to make. Typically, when you make panna cotta, you cook the cream, sugar, and gelatin and then chill the cooked ingredients in an ice water bath. 

Because you mix the simmered cream into the cold yogurt, there is no need to put the mixed ingredients into an ice bath and let it cool and thicken. All you need to do is divide the mixture among the serving dishes and refrigerate. 

Panna Cotta Recipe Tips and Variations:

This panna cotta is light on gelatin and is best served in ramekins or glasses. If you'd rather serve them as molds, double the amount of gelatin in the recipe. I prefer the this less firm version. 

If you prefer, you can substitute half and half or milk for the cream in this recipe. If you do, be sure to increase the gelatin by an additional half teaspoon. 

You can vary the flavoring by replacing the vanilla bean paste with other flavors. 

I topped this panna cotta with a fresh raspberry sauce along with a few fresh raspberries. The raspberry sauce is to die for. I recently used leftovers to top a cheesecake and it definitely made the dessert a thousand more times tasty. 

To make the sauce, you melt some raspberry jam and then run it through a fine mesh sieve to remove the seeds. 

Next, you cook some fresh raspberries, sugar, and water in a saucepan and simmer the mixture for four minutes. 

After that, you combine the cooked raspberries, jam, and some Chamborde in a food processor or blender and then chill the mixture until you are ready to top the panna cottas. The sauce is amazing. 

Welcome to Farmer's Market Week, hosted by Family Around the Table. We are posting recipes featuring fresh produce and other ingredients you might find at a Farmer's Market. 

My Past Farmers Market Week recipes include:

Shrimp Salad with Bibb Lettuce, Tomatoes and Peas

Panzanella Salad with Red Onions, Basil, and Olives

Zucchini and Onion Quiche

Pasta with Zucchini Summer Squash, and Sausage

Roasted Onion Dip with Radishes and Potato Chips

Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.

Be sure to check out everyone's Farmers Market Week recipes! There are so many ideas for using fresh produce. 

Here’s more Farmer’s Market Week Recipes

Starters and Drinks Recipes

• Baked Feta Pasta with Spinach by SueBee Homemaker
• Cheese Stuffed Banana Peppers by Savory Moments
• Dill Vinegar by Palatable Pastime
• Herb Cream Cheese Dip by Take Two Tapas
• Zucchini Walnut Bread by West Via Midwest
• Watermelon Slush by The Fresh Cooky
• Whipped Feta with Honey by Books n' Cooks
• Zucchini Pico de Gallo Salsa by Jolene's Recipe Journal

Side Dishes Recipes

• Air-Fried Zucchini by Our Good Life
• Air Fryer Parmesan Squash Fries by Cookaholic Wife
• Brussels and Bowties by A Day in the Life on the Farm
• Classic 3-Bean Salad by Cheese Curd In Paradise
• Green Beans with Shallots by Family Around the Table
• Heirloom Tomato Salad with Burrata by House of Nash Eats
• Mexican Street Corn by Blogghetti
• Watermelon and Feta Salad by Life Love and Good Food

Main Dish Recipes

• Asparagus and Coconut Stir-Fry by Magical Ingredients
• Fresh Chicken and Veggie Pizza by The Freshman Cook
• Gluten Free Eggplant Parmesan by Frugal & Fit
• Grilled Chicken Tacos with Strawberry Salsa by A Kitchen Hoor's Adventures

Dessert Recipes

• Blueberry Pie by Lemon Blossoms
• Chai Snickerdoodle Peach Cobbler by The Spiffy Cookie
• Fresh Peach Shortcakes by Hezzi-D's Books and Cooks
• Peach Bruschetta by The Redhead Baker
• Peach Ice Cream by Devour Dinner
• Peach Kuchen by Hostess At Heart
• Peaches and Cream Cake Roll by Kate's Recipe Box
• Yogurt Panna Cotta with Fresh Raspberry Sauce by Karen's Kitchen Stories

Yogurt Panna Cotta with Fresh Raspberry Sauce

Yield: 4 servings

Author: Karen's Kitchen Stories

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

This panna cotta with fresh raspberry sauce tastes like heaven in a spoon.

Ingredients

Panna Cotta

• 1 teaspoon unflavored gelatin
• 1 1/2 tablespoons water
• 1 1/2 cups heavy cream, divided
• 1 cup plain whole milk yogurt
• 1 1/2 teaspoons vanilla bean paste
• 6 tablespoons sugar
• 1 tablespoon Grand Marnier liqueur
• Fresh raspberry sauce
• 12 to 16 Fresh raspberries for garnish

Fresh Raspberry Sauce

• 3 ounces fresh raspberries
• 1/4 cup sugar
• 2 tablespoons water
• 1/2 cup seedless raspberry jam (see note)
• 1 1/2 teaspoons Chamborde liqueur

Instructions

To Make the Panna Cotta

1. Sprinkle the gelatin in the water in a small bowl. Set aside for 10 minutes. 
2. In a large bowl, whisk together the 3/4 cup of the cream and the yogurt, and vanilla bean paste. 
3. In a small saucepan, heat the rest of the cream and the sugar and bring to a simmer until the sugar dissolves. 
4. Remove the pan from the heat and stir in the gelatin mixture. Pour the hot cream into the bowl of the mixed yogurt and cream and whisk. Stir in the Grand Marnier. 
5. Divide the mixture among 4 serving glasses and refrigerate, uncovered until totally cooled. Cover and refrigerate overnight. 
6. Before serving, Spoon 2 tablespoons of the raspberry sauce over the panna cotta and add more fresh raspberries. 

Fresh Raspberry Sauce

1. In a small sauce pan, bring the raspberries, sugar, and water to a boil. Lower the heat and simmer for four minutes. 
2. Add the simmered raspberries, the jam, and the Chamborde to a food processor or blender and process until everything is blended. 
3. Chill in the refrigerator for up to a week. 

Notes:

If you can't find seedless raspberry jam, heat some seeded jam and press it through a mesh sieve.

Nutrition Facts

Calories

451.75

Fat (grams)

24.62

Sat. Fat (grams)

15.58

Carbs (grams)

52.70

Fiber (grams)

1.99

Net carbs

50.71

Sugar (grams)

44.24

Protein (grams)

4.16

Sodium (milligrams)

55.25

Cholesterol (grams)

78.60

https://www.karenskitchenstories.com/2021/08/yogurt-panna-cotta-with-fresh-raspberry.html

Karen's Kitchen Stories

Panna Cotta

Dessert

Italian

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This recipe can easily be doubled. 

P.S. Be sure to check out my coconut panna cotta. It really doesn't taste like coconut. It just includes coconut water and coconut milk, and it has a lot less calories for those of you who are into lightened up recipes. 

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